Persian influence on Italian cuisine
“Other than Apicius, there were no other cookbooks authored in Europe until the 13th century when they began to appear in local languages. The popularity of cookbook writing began in the 10th century in Baghdad and then spread all over Europe. I’ve found no clues as to what Italians ate before Apicius’ Persian-influenced cookbook De Re Coquinaria.” Edward Henderson contributes his essay, Persian influence on Italian cuisine, written initially as a Graduate Liberal Studies term paper at Simon Fraser University.